Buffalo Deviled Eggs Recipe
Last Easter we decided to give our deviled eggs a spicy and tangy twist with our recipe for Buffalo Deviled Eggs. We served them alongside deviled eggs with candied bacon and received rave reviews from family.
Enjoy as an appetizer or a side dish. Deviled eggs are always an all-time crowd favorite to bring along to a picnic, potluck or holiday meal. You are sure to become the hit of the party as these deviled eggs will disappear fast! We took a classic deviled egg recipe and mixed in some Frank’s Red Hot sauce to add a little spice. Then dressed the eggs up with a garnish of diced celery and blue cheese sprinkles for a nice presentation. Since we ended up with over filling, it was used to spread on some celery stalks for a snack. Talk about tasty!
Learn more about the History of Deviled Eggs and Tips For Making Perfect Deviled Eggs.
- 12 large eggs
- 3 tablespoons mayonnaise
- 1/4 cup Frank's Red Hot Sauce*
- 1 to 2 stalks of celery, finely diced
- 1/4 cup blue cheese, crumbled
Check out my informative articles on How To Make Perfect Deviled Eggs and How To Boil and Peel Hard-Cooked Eggs.
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and 3 tablespoons of hot sauce. Taste and add more hot sauce until mixture reaches desired spiciness. Stir until well blended. If needed, add a little more mayonnaise to add more moisture to mixture. Then salt to taste (if also needed).
Place the egg yolk mixture in plastic seal-able bag. Cut a small corner out of the plastic bag. Squeeze the yolk mixture out of the corner of the bag to fill the egg white halves. Tip- This will help the eggs look cleaner. Cover and refrigerate.
When ready to serve, garnish the tops of each deviled egg with diced celery and blue cheese crumbles.
Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
Makes 24 stuffed eggs.
Snack idea: If you have any of the yolk filling left over, spread on a celery stalk and enjoy as a tasty snack!
*OK to substitute with another brand of buffalo hot sauce.
More Favorite Deviled Egg Recipes:
Deviled Eggs with Candied Bacon
Deviled Eggs with Goat Cheese, Scallions and Dill
Stuffed “Deviled” Eggs with Caviar
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2 Responses to “Buffalo Deviled Eggs Recipe”
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a waste of salt if you dont put a small hole in the big end as the sggs boil they expand and force out air..leave them cool in the water and as it coolssalt water will enter the egg..peeling can be done very easy bill russell